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Tasty Baked Breakfast Tacos

Enjoy warm tacos filled with crispy bacon, golden potatoes, and creamy eggs, all baked in one pan for an easy breakfast solution.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 slices bacon Cook until crispy
  • 2 tbsp canola oil
  • 4 cups potatoes, cut into 1-inch cubes Cook until golden and tender
  • 2.5 tbsp Old El Paso™ original taco seasoning mix
  • 8 pieces soft corn tortillas (6 inch) For layering in the baking dish
  • 8 pieces eggs, well beaten
  • 0.5 cup Monterey Jack cheese, shredded For topping

Method
 

Preparation
  1. In a large pan over medium heat, cook the bacon until crispy. Remove the bacon, crumble it, and set aside.
  2. In the same pan, add canola oil and the cubed potatoes. Cook for about 10-12 minutes until they’re golden and tender.
  3. Sprinkle the taco seasoning over the potatoes and stir well to coat them in that flavorful goodness.
  4. Place the tortillas in a greased baking dish. Layer the seasoned potatoes, crumbled bacon, and beaten eggs on top.
  5. Add shredded Monterey Jack cheese over everything for that ooey-gooey finish.
  6. Bake in a preheated oven at 375°F (190°C) for about 20 minutes, or until the eggs are set.

Notes

Store leftovers in the fridge for up to 3 days or freeze for up to 3 months. Reheat straight from the freezer or thaw overnight.